Louisiana Hoppin' John

A reader's regional take on this traditional black-eyed pea dish starts off the new year right.

"My mother believed in the Southern New Year's spread of ham, collard greens, and black-eyed peas for health, wealth, and luck. When I married and moved to Louisiana, I tried this version. Smoked sausage and jalapeño really spice up the peas and rice." — Bob Lyle, Fort Pierce, FL

Total Time: 1:50

Prep: 0:20

Level:
Moderate

Serves:
8

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Ingredients

1 lb. dried black-eyed peas

3 tbsp. olive oil

1 package kielbasa

2 large onions

6 clove garlic

2 ham hocks

4 scallions

1 jalapeño pepper (seeded for less heat if desired)

Kosher salt and pepper

2 c. long-grain white rice

Louisiana Hot Sauce

Directions

Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the kielbasa and cook, turning once, until browned, 2 to 3 minutes; transfer to a plate.

Return the kielbasa to the pot and add the soaked peas, ham hocks, and 3 cups water; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 1/2 hours.

Twenty-five minutes before the peas are done, cook the rice according to package directions.

Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the pot along with the scallions, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the rice with additional jalapeño and hot sauce, if desired.